This is how you make Chicken Piccata when you’re out of capers and you have a pathological fear of cooking anything without adding heavy cream.

At least it’s how I make it. This is a really delicious quick and easy chicken-and-pasta dish with a strong lemon flavor and the decadence of cream. I had a similar dish at a restaurant in the big city over ten years ago, and on the drive back to the ranch I started plotting when I could make the dish for myself at home. But that’s how I roll. One meal over, planning for the next meal begins.

Have a pot of simmering water going. You’ll want to crank it up to a boil toward the end so you can cook the angel hair. (Angel hair cooks in a very short amount of time!)

You’ll want some nice, neat boneless/skinless breasts. I’m leaving these as is, but I often pound them a few times to slightly flatten. If the breasts are overly large, you can cut them in half. You just want nice, not overly thick, not overly huge chicken breasts.

Sprinkle both sides with salt and pepper.

If you could also sprinkle your counter with salt and pepper, I’d be most appreciative.

Now throw the flour onto a plate…

And dredge both sides of the chicken in the flour.

Now, melt half the olive oil and butter in a large skillet.

Then throw in two of the dredged chicken breasts.

Cook them for about three minutes on both sides, until the chicken is golden and lovely.

If the breasts are on the thick side, let ‘em cook a couple more minutes, but watch the oil and butter to make sure they don’t burn. As you can see, I let mine get a little dark—brown is good; black is not good. (You can also lessen the likelihood that the oil and butter will burn by cooking all four pieces of chicken together at the same time.

Remove the chicken from the skillet and put them on a plate.

Here’s what the skillet looks like.

Next, pour in a cup of dry white wine…

And a cup of low-sodium chicken broth.

Next, slice a couple of lemons in half…

And squeeze the juice right in.

Grab a whisk and whisk away, scraping the bits from the bottom of the pan. Cook this mixture for a few minutes and allow it to thicken and reduce.

Once it’s reduced, pour in the heavy cream.

Whisk it around and let it heat up for a couple of minutes. IMPORTANT: Taste the seasonings, adding more salt and pepper (and/or broth and cream.) The lemon taste really comes on strong, so be prepared to tone it down with some of the other ingredients. During this stage, I add and adjust like crazy, usually more broth and cream.

Throw in some chopped parsley and stir it together.

Drain the pasta and arrange a neat little mound alongside the chicken.

Then spoon the sauce over the top of the chicken and pasta…

Be sure to get the pasta…but no need to drown it. It’s pretty strong and tangy!

Preparation Instructions

This is how you make Chicken Piccata when you’re out of capers and you have a pathological fear of cooking anything without adding heavy cream.

Have a pot of water simmering for the pasta.

If chicken breasts are overly thick, pound until slightly flattened. Sprinkle with salt and pepper on both sides, then dredge in flour.

Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium-high heat. Fry two of the chicken breasts at one time until golden brown on both sides, about 3 minutes on each side; a little longer if breasts are thicker, a little shorter if breasts are thinner. Remove to a plate, then add the other 2 tablespoons each of butter and olive oil. Fry the other two breasts until golden, monitoring the oil/butter mixture to make sure it doesn't burn. Decrease heat as needed!

After removing the chicken, have the heat on medium to medium-low. Pour in wine and chicken broth, and squeeze in the juice of two lemons. Whisk the sauce, scraping the bottom of the pan. Allow sauce to cook and bubble and thicken until reduced by about half. Sprinkle in a little salt and pepper as it's cooking.

Reduce heat to low and pour in cream. Whisk together and allow to cook for a couple of minute until sauce thickens. Taste and adjust seasonings or other ingredients. Expect the sauce to have a real tang to it; counter it with a little more broth and cream if it's too strong! Sprinkle in some chopped parsley and stir.

Right at the end, cook angel hair until al dente---do not overcook!

With tongs, place a medium-sized mound of pasta on a plate. Place a cooked chicken breast beside it, then spoon sauce over the chicken and the pasta. The sauce is strong, so no need to drown it. Sprinkle a little minced parsley over the top.

2noelle On Monday, March 8 at 9:13 am

Floody On Monday, March 8 at 9:14 am

Okay. Dumb question time. I don’t drink alcohol, and have no idea what makes a good wine for cooking. Any ideas? I know there are “cooking wines” out there, but I’ve heard that you should never cook with a wine you’d be unwilling to drink… See my problem? I’ve been wanting to try your chicken parm recipe, but don’t know what kind of wine to use–the same holds true for this one. Could you help me out, please?! Thanks for the help, and for your fun blog!

Dawn in Michigan On Monday, March 8 at 9:19 am

Yummy! I have chicken in the fridge for dinner that I had NO IDEA what I was going to do with….of course, as usual, YOU had exactly what I wanted….and I didn’t even know I was looking for it! (but I ALWAYS find good things here on PW Cooks!!) As always, thanks Ree!

Maggie On Monday, March 8 at 9:39 am

Oh my goodness! That looks DIVINE! I am going to the store right now to get the ingredients! I am craving this for supper now..my mind is already thinkng about it, and it’s only 8:45 am here in Texas. PS-Thank goodness we are no longer a dry town, now I can get some white wine! woohoo

I was just thinking…you know how you’re always having people out to the ranch? Wouldn’t it be cool if YOU traveled around to people’s houses, cooking and visiting with them?? Huh? How cool would that be? Like you could come to our house maybe,,,,um,,,tonight ? And try out this recipe on us? We’d be totally okay with it.

Sherri On Monday, March 8 at 10:39 am

hmm, and i was just wondering what to make for supper. i have to tell you– that first picture of the ingredients is so pretty and classy- looking it took my breath away. i know. i`m weird like that. i LOVE tablescapes!

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Diane On Monday, March 8 at 10:41 am

We have made your recipe here a few times and it is a big hit! Love it!!

Wendy On Monday, March 8 at 11:21 am

this looks like something my son and I could put together!

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teri nilsson On Monday, March 8 at 11:22 am

Chicken Piccata is one of my favorite things to eat. I turned Chicken Piccata into (horrors!) a chicken nugget recipe that it doesn’t matter how much I make it is never enough. I intended it for the kids but adults eat it until they can’t move. I love your addition of cream to the classic recipe! This I will try very soon.

Darla78ny On Monday, March 8 at 11:38 am

Carolina Girl On Monday, March 8 at 11:44 am

I love chicken piccata without the capers!

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Rachel L On Monday, March 8 at 11:45 am

When I was a young cook, still learning, I made chicken piccatta from a recipe in a cookbook. I served it to the family, and it was…truly awful. So awful, in fact, that we opted not to feed it to the dogs and instead dumped it in the backyard. Three days later, the backyard had a bald patch. True story.

I stopped adhering to recipes, and have gone to the Wing-it School of Cooking ever since! I love to get my ideas from you, Ree, but please don’t be offended if I bend the recipe a bit!

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lorib On Monday, March 8 at 11:56 am

Its almost lunchtime…and looking at these pictures is making me really hungry! I am SO making this tonight.

Carmen On Monday, March 8 at 12:09 pm

This looks yummy. I made your Chicken Parmigiana for dinner on Saturday and my husband loved it. He wanted me to give the recipe to all of our daughters yesterday because he thought they should try it too. Nice to try something new and have it be such a hit.

Another recipe added to my list of things I’m gonna have to try. Yummy!

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Bree Anderson On Monday, March 8 at 12:13 pm

My grandma used to make a dinner similiar to this. The twist is she would pan fry up the chicken just like your recipe and set aside, make the same sauce without wine add in some lemon zest with the lemon/cream. Then place all the breaded breasts in a casserole dish, drench the chicken in the sauce and then( … ready for it…) add shredded cheddar cheese to the top and broil for 5 min. It is probably the most calorie laden dish I have ever made but it is the ultimate in comfort food. She called it Lemon Tree Chicken. I never new chicken with this sauce was called Piccata … maybe this was just her way of feeding it to a huge family!

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HS On Monday, March 8 at 12:13 pm

I just found your blog, it instantly become one of my favorites. AWESOME step by step photos, awesome, clear photos, awesome recipes. I want to go buy your book now!

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Denise Lamb On Monday, March 8 at 12:15 pm

dang I have no chicken cutlets to try this recipe.
Looks delicious.

Denise

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Caitlin On Monday, March 8 at 12:42 pm

That looks delicious.
Are there any particular go-to cooking wine you use?

Debbie On Monday, March 8 at 1:51 pm

I know absolutely nothing about wine. What do I buy? Will this wine be good for lots of recipes? Should it be refridgerated at all times? PLEASE HELP! I love your blog just discovered it seen it in a mag.

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Janette Toolson On Monday, March 8 at 1:51 pm

That looks so yummy. I have never put cream in the sauce before, thanks for the new idea!